I bought red velvet cake mix originally intended for cake pops... but then Brian suggested: why not make red velvet rum cake?
... sooOoOOooOOOOO taking a jump in the dark. Realized that although not very popular, this wasn't an unheard of idea.
This is how I made mine...
- 1 package
- 1 cup dark spiced rum (I used Captain Morgan or something like that)
- 1 3.5 oz package of vanilla instant pudding
- whatever amount of vege oil it says on cake package
- whatever number of eggs it says on cake package
- for the glaze: 1 cup super, 1/4 cup water
- optional: frosting + nuts
DO NOT use water in your cake mix!
Dump the cake mix, 1/2 cup of rum, eggs, veggie oil, and pudding in a mixer, blend till smooth. Scoop em into :
12 cupcake mold pan: bake for 20 minutes at 350 degrees, it's done when you poke a toothpick in and it comes out clean
Whole bundt cake, it'll take at least 45 minutes.
Remember, oven temperatures may vary, so check your cake and revise cooking temp/time accordingly.
MEANWHILE, make a glaze by boiling the 1 cup of sugar with the 1/4 cup of water for 5 minutes, stirring constantly. Remove from head, stir in last 1/2 cup of rum.
Take your cake out of the oven-- brush the tops of the cakes with the glaze you've made, and then let it rest for 10 minutes or so until it absorbs. Repeat when the cake cools a bit, and glaze as many surfaces as you can-- since the glaze has a strong rum flavor, glaze to your liking :)
And tada--- I baked mine in mini bundt cake pans. I would want to use muffin pans w/liners next time for aesthetics..
... instant pudding is the secret to an extremely moist cake, methinks. It was only okay though, taste wise. Too "chocolatey"-bitter. I want to try with yellow cake mix next time.
I also made a new bracelet, as well as cuff earrings!
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